Recipe of Favorite Strawberry anko daifuku
Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Make Super Quick Homemade Strawberry anko daifuku. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Strawberry anko daifuku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry anko daifuku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Strawberry anko daifuku is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Strawberry anko daifuku using 12 ingredients and 24 steps. Here is how you cook it.
Recipe from iwenbaking !
Ingredients and spices that need to be Take to make Strawberry anko daifuku:
- Dough
- 140 g glutinous rice flour
- 1 tbsp matcha powder
- 30 g Corn Starch
- 50 g sugar
- Pinch salt
- 175 ml milk
- 35 g unsalted butter
- Filling
- 12 strawberry
- 300 g Anko(red bean paste)
Steps to make Strawberry anko daifuku
- Sieve dry products together, then make a hole in the middle to add milk inside
- Stir from middle to out in circular motion to ensure no dough left, end product should be liquidy
- Sieve again into a shallow dish, tap your plate to remove air bubble
- Boil water
- Turn on to high heat and heat mochi dough for 20minutes, while covering it with a larger plate, longer time may be needed for smaller dish (thicker dough)
- There shouldn’t be any white batter left uncooked
- Incorporate butter into dough while it’s hot, let it melt, scrape through dough with spatula
- Must wear gloves to knead while it’s hot to ensure bitter get into mochi evenly
- Knead dough 7-8 minutes (push across table instead of pushing it towards u
- Then use the water board gesture to knead them (light and quick motion needed)
- Don’t tear dough apart
- Should get a smooth dough at the end, do window pane test on the dough (can pull out a thin film)
- Wrap the dough with a plastic wrap and put into fridge for 30 minutes
- Now flatten the dough, then fold in and press them into middle so they form a circular shape, then roll them into a ball
- Lightly press the ball with hand, then roll it from the middle outwards with a rolling pin to roll the edges thinly
- Dust with cornstarch on both side so it wouldn’t stick, place each dough into a plastic wrap touching the surface of board to prevent drying
- Place anko ball into mochi dough and close the tip like how we close the pao
- Put some starch on tip to prevent sticking
- Store in freezer and thaw to keep it longer!
- Wash and remove tip of strawberry
- Divide anko into quarter, then divide each into 3 again
- Shape anko flat so that it wraps around strawberry easier to make a ball
- Place anko balls into a plastic wrap to keep them moist
- Take dough out and divide dough into 12 pieces
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